I'm wondering if there's a difference between the UMAi Dry and a standard vacuum sealer. I'm very happy with my Food Saver and I'm wondering if I can use this for curing meats in the same way that I see everyone using UMAi Dry sealers. It all looks like it's curing meat in a cool area for 5 weeks with little or no oxygen, yea?
UMAi Dry vs vacuum sealer
- Thread starter inchrisin
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
I have never even heard of UMAi Dry. Of course that just means I have to go look.
powerplantop
Executive Chef
From what I understand the sealer works the same.
Roll_Bones
Master Chef
My Food Saver machine tells you in the instructions the sealer can be used with mylar bags.
What do you mean by "I've seen people use the grooved sides of Food Saver bags to seal mylar bags"?
What is or are the grooved sides?
Maybe not all vacuum sealers are born equal. I've never sealed mylar, myself, but it looks like some vacuum sealers need a grooved side of a bag to bite into to help seal it.
https://www.youtube.com/watch?v=96lvlN_fars
AND A CLOSEUP OF THE TEXTURE FOR FOODSAVER BAGS BELOW:
https://www.google.com/search?q=foo...food+saver+bag+close+up&imgrc=Q_Oy3m7Y4hZ84M:
Last edited:
jennyema
Chef Extraordinaire
Curing meat without oxygen sounds like a BOTULISM risk to me!!
I'd wonder if that's always a little bit of a risk. Maybe the odds go up if you create an anaerobic environment for them.
GotGarlic
Chef Extraordinaire
Of course they do. Anaerobic means without oxygen. That's the kind of environment you're creating when you store foods in oil.
